Arugula + Lemon Chimichurri Steak
Think a classic salted grilled steak with a crispy outside and meaty inside with the freshest Spring flavored sauce you can make. This Arugula + Lemon Chimichurri Steak is perfect for a simple week night meal, weekend grilling session and even a Sunday meal at home.
While the steak grilled, whirl the sauce together in a blender – no cooking required.
I love serving this steak with baby heirloom potatoes that are roasted in butter, salt and pepper. Steak and potatoes with a light fresh chimichurri – I’ll go back for seconds all day long.
How to make this creamy chimichurri sauce.
- 1 cup arugula
- 1 cup flat leaf parsley
- 1 garlic clove
- 1 large pinch red pepper flakes
- 1/2 lemon, juiced
- 2-3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1/4 teaspoon each salt and black pepper
In the basin of a blender, add in all the ingredients and puree until smooth – about 5 seconds.
Arugula + Lemon
Peppery, tangy, fresh and a great balance with a bite of salted steak.
Using arugula with parsley, brings an unexpected peppery flavor to the sauce – it keeps it green too. I used equal part arugula and parsley – you can make it your own with a 75/25 combination.
Fresh lemon juice always wins. Chimichurri always has an acid in it to balance it out. Sherry vinegar and lemon juice really pack a punch together. Blended together with the olive oil, makes it creamy and dip worthy!
Check out these Steak recipes.
Arugula + Lemon Chimichurri Steak
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1 1/2 lb. flap steak (mine was about 2 inches thick), room temperature
- salt and pepper, to season
- 1 cup arugula
- 1 cup flat leaf parsley
- 1 garlic clove
- 1 large pinch red pepper flakes
- 1/2 lemon, juiced
- 2–3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1/4 teaspoon each salt and black pepper
- 1/4 cup pine nuts, optional
Instructions
- Heat an outside grill or cast iron grill pan up over high heat.
- Season both sides of the steak, generously with salt and pepper. Let sit until the grill is heated.
- Grill the steak on the first side for at least 6 minutes or until the outside is very charred and crispy. Flip over and cook for another 6 minutes or until the steak is almost done to your likely. Remove the steak from the grill and let sit for 10 minutes before slicing into, on a cutting board.
- Meanwhile, add the arugula, parsley, garlic, red pepper flakes, lemon juice, olive oil, sherry, salt and pepper to a blender. Blend for 4-6 seconds or until pureed. Set aside.
- Slice the steak thinly and spoon over about half of the chimichurri and garnish with pine nuts. Serve with anything remaining chimichurri at the table.
Notes
Chimichurri makes for a great light and healthy salad dressing.
- Prep Time: 5
- Cook Time: 15
- Category: beef
- Method: grill
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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